quote:

Originally posted by benny6:
HA! Yes, ORC, I take three things in life seriously.
-Parenting
-Guns
-Cooking

As for the reverse sear, I followed some threads over on BBQ Brethren and read a few articles and watched a few vids on the subject.

Some of my references.

This guy didn't sear at all. I got the idea of brussel sprouts from him but riffed a little with the mushrooms.


Alton Brown uses a reverse sear like I did. He recommends seasoning and sitting in the fridge for 4 days, unwrapped.


A thorough discussion on a reverse sear.
https://www.seriouseats.com/pe...rime-rib-beef-recipe

Tony.

Alton Brown is a food god,

he was in town not long ago on tour, and I missed it,
did see him before, he does a good live act,


re the sprouts, I'm lazy

I cut them up (usually 1/2's sometimes 1/4's if they are large,)
fresh sprouts too, not frozen

then in a glass baking dish, salt, pepper, OO, and nuke till just soft,

then toss them a bit , add bacon cut up in pieces and put them in the oven to finish

quicker, and roasted tastiness

Looks awesome.

I have one in the fridge now "UMAI Dry Aging" but it won't be ready until Jan. 16th.
Thought I'd try the dry-age on this for a change.

quote:

For Prime Rib, Brisket, Pulled Pork, Tri-tip, and such, I wrap the meat in a couple of layers of aluminum foil and throw dry towels into an empty igloo.

To dino and others - to preserve the delicious seasoned bark on this PLEASE try to use something other than foil. Peach paper is the gold standard for brisket cookers, but even a large sheet or two of uncoated Kraft paper will work. If you don't happen to have a 250' roll hanging in your garage (ahem..) you can buy a piece at packing or craft stores, etc.

For an hour hold the cooler will keep the meat plenty warm, and this will help keep bark and seasoning intact. Foil will simulate a braising finish with all the liquid that will accumulate.

All IMHO of course!

Looks great. I just got into smoking recently but haven't built up the courage to do a $100 piece of meat.

quote:

Originally posted by Georgeair:

quote:

For Prime Rib, Brisket, Pulled Pork, Tri-tip, and such, I wrap the meat in a couple of layers of aluminum foil and throw dry towels into an empty igloo.

To dino and others - to preserve the delicious seasoned bark on this PLEASE try to use something other than foil. Peach paper is the gold standard for brisket cookers, but even a large sheet or two of uncoated Kraft paper will work. If you don't happen to have a 250' roll hanging in your garage (ahem..) you can buy a piece at packing or craft stores, etc.

For an hour hold the cooler will keep the meat plenty warm, and this will help keep bark and seasoning intact. Foil will simulate a braising finish with all the liquid that will accumulate.

All IMHO of course!

I used miles and miles of peach paper in the meat biz,

it's more like parchment that kraft, kinda,



and be careful what you buy,


good info here

https://jesspryles.com/what-is...bbq-trend-explained/

quote:

Originally posted by lyman:

quote:

Originally posted by Georgeair:

quote:

For Prime Rib, Brisket, Pulled Pork, Tri-tip, and such, I wrap the meat in a couple of layers of aluminum foil and throw dry towels into an empty igloo.

To dino and others - to preserve the delicious seasoned bark on this PLEASE try to use something other than foil. Peach paper is the gold standard for brisket cookers, but even a large sheet or two of uncoated Kraft paper will work. If you don't happen to have a 250' roll hanging in your garage (ahem..) you can buy a piece at packing or craft stores, etc.

For an hour hold the cooler will keep the meat plenty warm, and this will help keep bark and seasoning intact. Foil will simulate a braising finish with all the liquid that will accumulate.

All IMHO of course!

I used miles and miles of peach paper in the meat biz,

it's more like parchment that kraft, kinda,



and be careful what you buy,


good info here

https://jesspryles.com/what-is...bbq-trend-explained/

I learned something new today!

Tony.

You knocked it outta the park!

I should not have opened this thread. My stomach immediately started growling. I watched Alton Brown’s video and was inspired. I saw a 3 bone prime rib at the store today. Price tag? $124! WTF!!!! No longer inspired.

Looks awesome!

Benny, that prime rib looks pretty fantastic. I would happily eat a few slices of that. You should give Beaver Horseradish sauce a try. I would say it’s a fair bit better than Kraft. Looks like a great meal, and sounds like a good time with friends!

quote:

Originally posted by lastmanstanding:
Yep I have done that on occasion. But even searing a perfectly done slice of prime rib goes against my grain. Kind of like asking your car detailer to buff you're car to a beautiful shine and then key it when he's all done!

Ahhh, you’re missing the point of cooking. It’s not about how you think it is prepared best. It is creating a moment, a feeling, a taste that they have never experienced before. It’s creating the perfect flavor, which for some, may be tenderloin cooked to shoe leather.

There is a quote from Thomas Keller (Chef that owns The French Laundry). At some point I will have it printed and framed to hang in my dining area as it perfectly states my feelings toward cooking for other people:

Most chefs try to satisfy a customer's hunger in a short time with one
or two dishes. They begin with something great. The initial bite is
fabulous. The second bite is great. But by the third bite, with many
more to come the flavors begin to deaden, and the diner loses
interest. It's like getting into a hot bath or jumping into a cold pool. At
first, the temperature is shocking, but after a few minutes, you get so
used to it that you don't even notice it. Your mouth reacts the same way
to flavors and sensations.

Many chefs try to counter the deadening effect by putting a lot of
different flavors on the plate to keep interest alive. But then the diner
can't focus on anything because it's confusing.
What I want is that initial shock, that jolt, that surprise to be the
only thing you experience. So I serve five to ten small courses, each
meant to satisfy your appetite and pique your curiosity. I want you to say,
"God, I wish I had just one more bite of that." And then the next plate
comes and the same thing happens, but it's a different experience, a
whole new flavor and feel.